Seared Scallops With Garlic-Parsley Butter

• 12 scallops (about 1 in. wide; about 12 oz. total)
• Salt and pepper
• 1 tablespoon olive oil
• 2 1/2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 1 tablespoon minced shallot
• 4 ounces shiitake mushrooms, rinsed, stemmed, and thinly sliced
• 1/2 cup fat-skimmed chicken broth
• 3 tablespoons chopped parsley
• 2 tablespoons canned crushed tomatoes
• 2 tablespoons dry white wine
• 2 teaspoons lemon juice
• Yukon Gold potato puree (recipe follows)

1. Rinse scallops and pat dry; sprinkle all over with salt and pepper. Heat oil in a 10- to 12-inch nonstick frying pan over medium-high heat. Add scallops and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut to test), about 4 minutes total. Transfer scallops to a plate; cover with foil to keep warm.
2. Add 1/2 tablespoon butter, garlic, and shallot to pan. When butter is melted, add mushrooms; stir often until mushrooms are browned, about 5 minutes. Add remaining 2 tablespoons butter, along with chicken broth, parsley, tomatoes, white wine, and lemon juice; bring to a boil and cook 1 to 2 minutes.
3. Spoon potato puree into four shallow bowls; top each with 3 scallops. Spoon mushrooms and sauce over scallops.
4. Yukon Gold potato puree. In a 4- to 5-quart pan over high heat, bring 2 to 3 quarts water to a boil. Peel 1 pound Yukon Gold potatoes; cut into 1-inch chunks. Add potatoes to pan; cook until tender when pierced, 15 to 20 minutes. Drain and return to pan. Mash potatoes with 1/4 cup fat-skimmed chicken broth, 2 tablespoons whipping cream, and salt and pepper to taste.

salt, olive oil, unsalted butter, garlic, shallot, shiitake mushrooms, chicken broth, parsley, tomatoes, white wine, lemon juice, potato puruee

Taken from www.myrecipes.com/recipe/seared-scallops-with-garlic-parsley-butter (may not work)